Duck + Salt + Fire
Animals raised on pasture, close to their biological design, end up with superior nutrition, flavor, and texture. While it’s always tempting to get super chefy and bathe something like a duck in a ginger-soy marinade or baste with hoisin-mandarin compound butter. Most times, with superior heritage products, it’s best to let nature take center stage.
You can roast a duck whole over indirect heat on your grill or smoker, or you can remove the backbone and spatchcock (lay flat), which allows you to grill the duck over direct heat.
Unlike chicken, duck is safe to consume at lower temperatures, even medium-rare. A perfectly cooked duck will have moist and juicy meat, with delicious and crunchy skin.
1 pasture-raised duck 5 to 6 pounds
Remove the backbone from the duck with a sharp knife or kitchen and season the duck well with salt.
Place duck over the medium-hot fire, breast side down. Grill until the skin gets crispy and starts top crack, about 15 minutes. Turn the duck over and allow to cook until the desired doneness, we like the thighs cooked to 150.